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Chicken stock

It’s always important to make your money go as far as possible, and to waste as little as you can. If that’s not a good enough reason to make some stock from the left over roast chicken, then how about it being the base of a delicious soup, sauce, or other dish? The pros always use the leftovers to make a stock, and so should we. Saving money, throwing away less and making tastier food? That’s got to be a good thing!

So, you’ve roasted your chicken. If there’s any meat left, you’ve picked it off to use for something else. Maybe a sandwich, soup or Chinese panakes? All you need to do then, is follow this simple recipe. The main thing is the chicken. If you don’t have any other vegetables to hand, don’t worry, it’ll still be a great stock.

Makes 1 pint

  • 1 roast chicken carcass, including skin
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • a mix of fresh herbs, such as thyme and parsley
  • a bay leaf
  • a few black peppercorns

Put all the bones and skin into a roasting tray and roast in a hot oven for 15-20 minutes.

Remove from the oven and put into a large pan, break it down a little with a wooden spoon, and add the rest of the ingredients. Pour in cold water to cover everything. Bring to a gentle bubble, fit a lid, reduce the heat and simmer for at least 2-3 hours.

Carefully strain the stock into a bowl. Return to the pan and boil rapidly for a little longer, if you’d like a thicker, richer stock. Otherwise, allow to cool on the side, before skimming and discarding the fat from the top. You can keep the stock in the fridge for up to 3 days.

TIP! Carefully pour the stock into an ice cube tray, and store in the freezer. I use a silicone tray, as they’re a load easier to work with. When you need some stock for a soup or sauce, just grab a stock cube or two from the freezer, and chuck it in. Easy!

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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